When stocking up on spring greens at your local farmers’ market, keep an eye out for tiny shoots labeled “microgreens.” The seedlings of vegetables and herbs like arugula, cabbage, cilantro, spinach, and radishes are popular with chefs and nutritionists alike thanks to their unique flavors, vibrant colors, and powerful health perks. For instance, a study in the Journal of Agricultural and Food Chemistry found that microgreens often contain about five times higher concentrations of vitamins, such as C and E, and cancer-protective carotenoids than their mature counterparts. “They’re great on salads and blended into a pesto or smoothies,” says Dawn Jackson Blatner, RD, a nutritionist based in Chicago and author of The Superfood Swap. Or try one of her favorite power breakfasts: sprouted whole-grain toast topped with kale microgreens, avocado, and leftover salmon.
By Amanda Tust
